Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.).
Ceren MutluSultan Arslan-TontulCihadiye CandalOzlem KilicMustafa ErbasPublished in: Journal of food science (2017)
Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.
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